Last year’s food trend predictions heralded the dawn of a coconut craze and taco fever. Food trends in 2018 will include more alternatives, new flavors, and an emphasis on environmentally friendly ways of eating.

The spaghetti donut hails from the East coast. Made from pasta, eggs, and cheese fried into a donut shape for hand-held ease, this creation originated at New York’s Smorgasburg, a spread of fusion curiosities and Instagram food trends that could be the birthplace of next year’s hot combination, too.

Tea flavors and mocktails

The BBC says 2018 will be the year we see tea win out over coffee. It’ll also signal the rise of non-alcoholic specialty drinks. Floral flavors could unseat the pumpkin spice obsession, according to the Whole Foods predictions for the new year. Botanicals and notes like rose and lavender will fill glasses for health-conscious drinkers looking to curtail their booze consumption.

In August, Bill Gates, Richard Branson and a handful of venture capital firms led a $17 million Series A round of fundraising for Memphis Meat. It’s not a plant-based protein company, per se, but it is one that produces meat without having to grow an entire animal. It has so far produced beef, chicken and duck from animal cells.

Impossible Foods, a Silicon Valley startup that’s been working on developing a meatless burger that bleeds. The team has been a plant-based “heme” (which means “blood” in Greek) that imitates replicates the bloodiness of biting into a still-pink-on-the-inside beef burger. Though heme is not yet available to purchase, expect plant-based proteins like tofu, tempeh, and quinoa to replace meat more often next year.

Interior of The Vegetarian Butcher concept store in The Hague. Using techniques developed in a Dutch university The Vegetarian Butcher, a company which makes vegetable meat substitutes, is able to reproduce the fibers of meat by using a machine that pressurizes a paste made from soybeans.Nicolas Delaunay/AFP/Getty Images

Nicolas Delaunay/AFP/Getty Images

New (to the mainland U.S.) cultural dishes

The popular bowls, made with a layer of rice topped with chunks of raw, marinated tuna or other fish along with vegetables and umami-packed sauces, are ubiquitous in Hawaii and quickly spreading throughout the mainland U.S.

An emphasis on reducing waste will also grow in 2018. Expect to start seeing dishes made from food waste or menus planned to use all parts of the ingredients.

In New York City last year, an environmental organization called Feedback fed 5,000 people free meals cooked from produce that otherwise would have been wasted. This event has been replicated around the world in 2017 and predictions say the trend could break through to restaurants in 2018.

People eat as part of “Feeding the 5000 NYC” in Union Square Park May 10, 2016 as thousands of members of the public are be provided with a delicious free feast, sourced entirely from fresh top-quality produce that would have otherwise been wasted. / AFP / TIMOTHY A. CLARY (Photo credit should read TIMOTHY A. CLARY/AFP/Getty Images)Timothy A. Clary/AFP/Getty Images